Preheat oven to 180C. Place garlic, cumin, chillies, vinegar and sugar in a saucepan. Bring to the boil, then reduce heat and simmer for 1 minute. Place in a bowl with the kecap manis, olive oil and sesame oil.

Step 2

Lay the pumpkin wedges on a large, lined baking tray. Brush with a little olive oil and season. Roast for 10 minutes until almost tender. Remove and brush with half the marinade.

Step 3

Heat a char-grill over high heat and grill the pumpkin for 2-3 minutes, each side, until lightly charred and tender. Place on a serving platter and drizzle with the remaining kecap manis marinade.

Step 4

Garnish with coriander, crispy shallots and extra chilli.

Buy winter vegetables that are firm and not wilted. Leaves should be green and crisp.

Leftover roast vegetables are great tossed with couscous for a simple lunch.

Ratings & Comments

Ratings & Comments

We love this recipe and have it regularly with a cattleman's cutlet cooked on the webber. Delicious!

5alisonjwu added this comment at
10:31am Thu 20th October, 2011

Absolutely divine! Really quick and easy to make and the flavour was amazing. We had ours with the polenta crusted barramundi and it worked very well. I'd make this again, and it would go well with a BBQ or with a roast, or even on it's own for lunch. Definitely a keeper.